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Cucumber Vinaigrette

Recipe information

  • Yield

    makes about 1 cup

Ingredients

1/2 cucumber, peeled and seeded
2 tablespoons sherry vinegar
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1/2 cup grapeseed oil
Coarse salt and freshly ground pepper

Preparation

  1. Place the cucumber, vinegar, mustard, and tarragon in a food processor, and process until smooth. With the machine running, drizzle in the grapeseed oil; process until emulsified. Season with salt and pepper. Refrigerate, covered, up to 2 days.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSalad DressingSaladCucumberVegetableTarragonHerbs & SpicesDairy FreeGluten FreeRawVeganVegetarianKetoEasyQuickMake Ahead5 Ingredients or FewerNo-CookFood ProcessorCookbooks
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